1 can tunafish (5 oz.)
1 (8 oz.) sweet pickles
1/2 bottle (3 oz.) olives
6 or 8 peppergrain
4 oz. mushrooms can
1 onion
1 green pepper
1 red pepper
1/2 bottle (14 oz.) ketchup

Saute onions, peppers in 3 tablespoons of olive oil, remove from heat, add pickles with liquid, mushrooms, and olives without any liquid, also add ketchup, bay leaves, tunafish and pepper, boil for 10 minutes. Cool and refrigerate for up to 4 or 5 weeks. Serve with crackers.